RECIPES BY SOMA SENGUPTA- ETON MESS!

Recipes by Soma Sengupta- Eton Mess! image

What is better than luxurious whipped cream and strawberries? Whipped cream & strawberries interlaced with meringue to give sparks of sweetness and crunch, the various textures and tastes working together to create each perfect mouthful. This desert can be so quick and easy: Although I give you a meringue recipe, you can use bought meringues without any diminution of flavor, and that eliminates all cook time. It doesn't take long to whip cream. And the strawberries are easily readied. Yet this desert is special enough for your most important occasions. It is colorful on the plate or in a wine or martini glass. Try it. It is sure to impress. And enjoy every delicious mouthful.

Provided by Soma Sengupta

Categories Dessert

Time 2h15m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

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Ingredients

3 large egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar
2 cups heavy cream
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 (10 ounce) package frozen raspberries in light syrup or 1 (10 ounce) package strawberries in syrup, thawed
1 lb strawberry, cut into bite size pieces

Steps:

To make the meringue:.
Preheat oven to 200 degrees and place the rack in the center of your oven.
Line a baking sheet with parchment paper.
Beat the egg whites on medium speed until foamy, add the cream of tartar and continue to beat until the whites hold soft peaks. Gradually add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty, keep beating until it feels smooth between your fingers.
Place a little of the meringue on the underside of each corner of the parchment paper, to keep it from sliding. Then, using two spoons, place 10 equal sized mounds of meringue onto the prepared baking sheet.
Bake the meringues for approximately 1 1/2 to 1 3/4 hours, rotating the baking sheet from front to back (about half way through) to ensure even baking. The meringues are done when they are crisp. Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying overnight.
When you are ready to assemble the Eton Mess:.
In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine and beat the mixture until soft peaks form. Stop beating when peaks maintain shape when beaters are lifted, the tips curling over slightly. Do not overbeat.
Puree the packet of berries in a food processor, blender, or with a stick-mixer. Taste. If you prefer a more tart sauce, add a dash of lemon juice. If you prefer a sweeter sauce, add a little confectioner's sugar.
Break & crush the meringues into bite size pieces. Do not discard the dust. Fold gently into the whipped cream with the cut strawberries, disturbing the cream as little as possible. Swirl in the sauce to taste, reserving any extra sauce to serve on the side.
Spoon the Mess into serving glasses or plates & serve immediately.